Caramel Apple Jam

This is similar to another recipe I posted recently, but I think this one will be much better, since you don't have to use store-bought caramels. It is from my newly-discovered favorite blog, Chickens In The Road.

Caramel Apple Jam

6 cups cooked apple pulp
1 package fruit pectin
2 cups sugar
2 cups brown sugar
1/2 teaspoon cinnamon

Get your water boiling in your canning pot, rack tucked inside. Boil lids in another, smaller, pot, and remove to dry on a paper towel using tongs. While water is coming to a boil in your big pot with the rack, place prepared apple pulp in another large pot.

Add pectin and bring to a full, rolling boil. (Add 1/2 teaspoon butter to reduce foaming.)

Meanwhile, get your sugars measured and ready. As soon as apple pulp and pectin are at the boil, add sugars and the 1/2 teaspoon of cinnamon all at once.

Return to boil and keep at the full, rolling boil for one minute.

Remove from heat and ladle immediately into clean jars. Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. Cover and boil 10 minutes. For me, this made 4 pints + 1 1/2 pint or 9 half-pints per batch.